Microbiological Risk
GMP
HACCP
Food safety
Miscellaneous
100

Main method of spreading foodborne illness bacteria.

What is the fecal-oral route? Mainly through failing to washing hands properly after using the restroom.

100

The proper handwashing procedures.

What is wet, scrub for 20 seconds, rinse, dry?

100

HACCP stands for

What is Hazard Analysis and Critical Control Point?

100

Order of food storage in your fridge, top to bottom.

What is ready to eat food, vegetable, seafood, beef, pork, grounded meat, chicken?

100

Recommended temperature for a refrigerator.

What is below 41oF? (ideal 37oF)

200

The most common foodborne illness bacteria.

What is Salmonella/Listeria/E.Coli?

200

Essential to preventing pest contamination in the plant.

What is ensuring all doors are closed and no light is visible through?
200

The first step of HACCP.

What is a Hazard Analysis?

200

The danger zone, temperature wise.

What is between 40oF and 140oF?

200

Most at risk population for foodborne illness

Who are infants and senior?
300

This is the safe temperature and time to get rid of foodborne illness bacteria

What is 165oF for 15 seconds?

300

Jewelry that shouldn't be worn in the plant.

What are bracelets, earrings, necklaces, rings other than plain band?

300

A Critical Control Point of our product.

What is high acid content (>= 40 Grain) or 30 mesh screen?

300

Proper cleaning procedures.

What is wet, clean, sanitize?

300

Reason why food left outside should be thrown away.

What is endotoxin?

400

This restaurant used to be biggest fast-food chain, until an E.Coli outbreak affected over 700 and killed 4 in 1993.

What is Jack-in-the-box

400

You should do this if you have a cut/burn/open wounds on your hand.

What are bandaging the wound with an impermeable bandage and wearing gloves?

400

HACCP guards against.

What are chemical, biological, and physical contamination?

400

Difference between food spoilage and foodborne pathogen

What is mold/yeast vs bacteria?

400

Food shouldn't be kept in refrigerator for longer than.

What is 3-4 days?

500

The 4 elements that affect bacteria growth.

What are pH, water activity, food (dextrose), and temperature.

500

The distance raw materials/product should be stored away from the wall/off the floor.

What are 18"/6"?

500

The inventor of HACCP.

What is NASA?

500

Bacteria grow on this scale

What is a log scale?

500

Foodborne illness cause .... death per year in the US.

What is about 5,000 death? (and 325,000 hospitalization)

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